Oh the Flavors you'll travel!

Shark n' bake comes to mind.

I've (unfortunately) only had a a few times because my father hated beaches with a passion. If I recall correctly, the shark was rather salty (the flavorful kind), flaky, and just downright good! The bake it was wrapped in had an "inundated with grease" taste, but in a good way. Soft and chewy too.

(Chicken feet? Is there any meat on that stuff? And jambalaya is actually pretty easy to make. If you want to cheat, just buy a package at the grocery that reads "Jambalaya" [there's one around here with a black guy wearing a chef's hat on it], cut up some sausage and chicken throwing whatever else you want in there as well)

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Shark soup? Shoulda had a bake instead, and made it fish soup. Seriously, the best soup/stew I've ever had was fish soup. It was, so absolutely perfect. It was soupy, and stewy at the same time. The consistency was so that the liquid would bead up on the vegetables and meat, and get an ever so slight skin to it when you'd scoop up a spoonful. It was also slurpy, and had just the right amount of pleasing greasy goodness to it. And the meat! Was it ever so tender! And this is fish I'm talking about! I've never had fish like that before in my life (and probably never will again, sadly). I usually don't care for seafood either!

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I had lamb shank (possibly for the first time) today. I discovered I didn't like it. It was very tender, but something about the flavor of it didn't please me too well. Kinda has too much of a "gamey" flavor to it, which I didn't care too much for.

Nah, you tasted it alright. Lamb has quite a distinct taste to it. The texture is quite singular as well: flaky, yet tender. Usually kinda dry too.

There's nowhere I can't reach.

Originally Posted by parKbench

I don't want my son to think that Chinese food is ONLY General Tso's chicken.

That's actually a fairly interesting story. It shows that, yeah, a lot of what people know is entirely subjective, often through no fault of their own.

Want to know what's ironic though? General Tso's isn't actually authentic Chinese food. In fact, it's often the one dish referenced when speaking on the differences between American-Chinese and authentic Chinese dishes because it is relatively unknown back there. A lot of what we know as Chinese food today, was brought about to cater to the tastes of Americans over the years (which is why so much of it is fried and MSG-laden).

Originally Posted by Capo

Unagi was pretty tasty.

Wow. You've summarized my post quite succinctly. Props. (why didn't I just say it like that?)

...and seriously? I don't think I've ever had any before. What's it like?

(I knew someone was going to post that sooner or later; whether they've had any is a different question)

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Indian food, I can find (although you have to tell them to make it spicy otherwise they'll wussify it, seeing as the general American dislikes it that way). What I've been seriously missing is good Mexican food. Granted, Mexican food is fairly simple stuff, but it's near impossible to find any place on the East Coast that makes it any good! It's either too bland, lard-laden -just lacks flavor!

Originally Posted by parKbench

I have a friend who is Chinese and he brings me to an authentic chinese resturant for dim sum on the weekends. The food there is nothing like the food served in Chinese-American resturants. You are right, Unagi. Real Chinese food is so awesome.

I actually haven't had proper Chinese food for a long time; it's just something I happened to remember. And I do like what they serve at American-Chinese restaurants, well, unless they misuse the MSG.

I am a dolphin, do you want me on your body?